Had an amazing meal here the other night. Beard Mountain winner for best chef this year (Matt Vawter). Did the chef counter seating overlooking the kitchen (4 seats). I would bank on them locking down a * next year and honestly was ** worthy. Staff was great and Megan, their wine person, was a next level story teller for the paired wines; which were all excellent. 7-course tasting + 3 amuse bouche bites, bread course, and petit fours. The quality of the meal and our final bill felt vastly disproportionate, especially considering the area. We paid < $500 for two tastings, a pairing, and gratuity. ~3hrs for the experience.
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tomato consume, dill. ISI(?) whipped egg, caviar
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mille-feuille, mascarpone, summer truffle?? (I completely missed this description)
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hamachi, strawberry consume, koshu, dill, black sesame (the hamachi was unreal)
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fennel panna cotta, pine nut, eggplant
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pork pate, foie, palisade stone fruits, toasted oats
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mascarpone agnolotti, soubise, leek flowers, summer truffle
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chicken mousseline(?), brasicass, pistachio, cherry
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60-day(?) dry-aged strip, cream corn, carrot, "BBQ" sweetbreads
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strawberry shortcake
Sorry, no bread shots, but 6 of these were "hits" for us. We also saw a scallop dish and a spin on the agnolotti dish on the a la carte menu go out that looked unbelievable. I would happily have supplemented the chicken and our agnolotti dish for those two.
by alexveriotti